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    Curried Coconut Chicken

    Ingredients

    servings: 6

    15 Ingredients
    310 Calories
    40 Minutes

    1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized cubes)
    2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
    3 cloves garlic (finely minced)
    1 white onion (cut into strips)
    1 can coconut milk (lite or regular)
    1 red bell pepper (seeded, stemmed and cut into strips)
    1/2 teaspoons salt
    2 tablespoons olive oil
    1 teaspoon ground turmeric
    1 1/2 tablespoons coconut sugar (or honey)

     

     

    This recipe is with thanks to the people from Yummly http://www.yummly.co/recipe/One-Pot-Curried-Coconut-Chicken-1014329?prm-v1&utm_medium=email&utm_campaign=browse-email

    Herb and Yoghurt Baked Salmon Fillet

    This is a recipe we found online and thank Weight Watches for publishing this amazing salmon recipe for us.

    Total Time:  38min
    Prep:  18min
    Cook:  20min
    Serves:  8
    Difficulty:  Easy

    Ingredients

    • 3/4 cup(s) plain fat free yogurt, (regular, not Greek)
    • 1/2 cup(s) chives, chopped (plus more for garnish)
    • 1/2 cup(s) fresh parsley, flat-leaf Italian, packed
    • 1/4 cup(s) basil, fresh, leaves, packed
    • 2 Tbsp fresh tarragon, (plus more for garnish)
    • 3 Tbsp fresh lemon juice
    • 1/2 tsp sea salt
    • 2 pound(s) uncooked salmon fillet(s) with or without skin, but with skin recommended
    • 1/8 tsp black pepper, freshly ground (or to taste)
    • 1 medium lemon(s), cut into 8 wedges

    Instructions

    1. Preheat oven to 400°F.
    2. In a food processor, puree yogurt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunky).
    3. Place salmon, skin-side down, on a foil-lined baking sheet (or use a baking sheet coated with cooking spray). Spread a thick layer of yogurt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes.
    4. Transfer salmon to a serving platter; garnish with extra herbs, ground pepper and lemon wedges.


    This great family recipe is thanks to Weight Watchers at

    https://www.weightwatchers.com/us/recipe/herb-and-yogurt-baked-whole-salmon-fillet-1/56681d5a458d325f34625932

       

       

       


        

      Crumbed Lamb Cutlets

      The easiest and best thing you can do for kids to enjoy their lamb.

      Ingredients

        • Rack of Lamb from Farmers Market
        • 2 Eggs
        • 1/2 Packet of breadcrumbs
        • Fry Pan
        • Vegetable oil or any oil you like to shallow fry in
        • Brown Gravy (optional)

        Cooking Method

          1. Cut the rack of lamb in to individual cutlets.  You can do this by finding the end of the bone amongst the meat section and the bone next to it and cut in between both.
          2. Put the two eggs in to a bowl and whisk them up with a fork for 30 seconds
          3. Spread the breadcrumbs over a large dinner size plate
          4. Dip one cutlet at a time in to the egg yoke and then in to the breadcrumbs until all are covered in breadcrumbs.
          5. Heat up a fry pan with enough oil to cover half of the lamb cutlets, approx. 1cm
          6. When the oil is hot place each of the cutlets in to the fry pan cooking each side for approx. 1-3 minutes depending on their thickness until the lamb is cooked.

          What goes well with this

          Traditionally I would cook this up for the family with some mash potato, green vegetables and some brown gravy!

           

           

           

           

           

          Spicy Chicken and Vegetables

          Ingredients

          servings: 4

          15 Ingredients
          310 Calories
          40 Minutes

          1 tablespoon cumin
          2 tablespoons chili powder
          1/2 tablespoons oregano
          1 teaspoon salt (salt)
          1 teaspoon black pepper
          1 tablespoon olive oil
          1 onions (large, chopped)
          5 garlic cloves (minced)
          1 pound chicken breasts (cut into 1 inch cubes)
          14 ounces corn (can of, drained or 1 cup fresh corn)
          14 ounces diced tomatoes (or 2 cups diced fresh tomatoes)
          1 zucchini (large, diced)
          1 cup Mexican cheese blend
          1/2 cups green onions (chopped)
          1 cup cilantro (chopped)
           

           

          This recipe is with thanks to the people from Yummly http://www.yummly.co/#recipe/One-Pot-Spicy-Chicken-and-Summer-Vegetables-1818673

          Thai Beef and Vegetable Stir-fry

          The recipe cooks fast, so you're going to want to get organized. Having all of your preparation in place ready will let you move through the recipe with ease, and you'll churn out a delicious and evenly cooked stir-fry in no time.  We have Tasting Table to thank for sharing this recipe with the world.

          Serves: 4 servings
          Prep Time: 25 minutes
          Cook Time: 10 minutes
          Total Time: 35 minutes

          Ingredients

          • 2 garlic cloves
          • 2 red Thai chiles
          • 2 tablespoons lard or soybean oil
          • 8 ounces beef sirloin, thinly sliced
          • 1 tablespoon pickled green peppercorns
          • 1 green Thai chile, crushed
          • One 2-inch piece galangal, peeled and julienned
          • ½ long green chile, thinly sliced into rings
          • ½ long red chile, thinly sliced into rings
          • 2 ounces (⅓ cup) long beans, cut into 1½-inch batons
          • ½ cup sliced baby corn
          • ½ yellow onion, thinly sliced
          • 1 tablespoon oyster sauce
          • 1 teaspoon fish sauce, plus more to taste
          • 1 teaspoon soy sauce
          • 1 teaspoon granulated sugar
          • 6 tablespoons beef stock
          • ½ cup holy basil leaves
          • 1 teaspoon Lao Khao or any neutral rice liquor

          Directions

          1. Using a mortar and pestle, crush the garlic and red Thai chiles into a paste.
          2. In a large wok, heat the lard over medium-high heat. Add the chile paste and the beef, and stir-fry until fragrant and golden, 2 to 3 minutes.
          3. Add the pickled green peppercorns, green Thai chile, galangal, long green chile and long red chile, then stir-fry until fragrant, 1 minute.
          4. Add the long beans, baby corn and onions, and cook until the vegetables are tender, 3 to 4 minutes.
          5. Stir in the sauces and sugar, followed by the beef stock. Bring to a boil, then remove from the heat and stir in the basil leaves and Lao Kho.
          6. Adjust the seasoning with fish sauce, then divide between plates and serve.